Ingredients
Quinoa:
- Quinoa - 2/3 cup , uncooked
Adobo-Honey Chicken Kebabs:
- Portobello mushrooms - 1
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb
- Homemade adobo-honey sauce - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
- Skewers - 8 to 16 ((If using flat skewers, you'll just need 1 / kebab))
Adobo-Honey Sauce:
- Green onions, white parts - 2 stalks
- Garlic - 1 clove , peeled
- Red wine vinegar - 3 Tbsp
- Honey - 2 Tbsp
- Adobo sauce (usually found with canned chipotle peppers) - 1 tsp
- Salt - 1 tsp
- Cooking oil - 1/2 cup
Cucumber Salad:
- Cucumbers - 1/2 lb , chopped
- Maple syrup - 1 tsp
- Dijon mustard - 1 tsp
- Apple cider vinegar - 1 1/2 Tbsp
- Cooking oil - 2 Tbsp
- Baby spinach - 4 oz
Prep
- Make adobo-honey sauce - This makes enough for tomorrow night. In a blender, combine white parts of green onions, garlic clove, red wine vinegar, honey, adobo sauce, salt, and oil. Puree until well-blended. Season to taste with any of the ingredients. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
- Prepare kebabs - Chop portobellos and tofu into 1” (2.5 cm) squares. Toss mushrooms and tofu with first part of adobo-honey sauce (this is the amount for 4 servings - adjust accordingly). Thread through skewers. If using round skewers, use two per kebab. (Can be done up to 1 day ahead)
- Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. If you doubled, reserve half for tomorrow night. (Can be done up to 5 days ahead)
- Cucumbers - Prep as directed.
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Make
- Whisk together maple syrup, Dijon, apple cider vinegar and oil (double if making tomorrow night's dinner). Set aside.
- If using an outdoor grill: Heat your outdoor grill up to 500F (260C) degrees. Brush grill grates with cooking oil and then lay kebabs over direct heat. Sear on opposite sides for 3 minutes each with cover closed. Then move to indirect heat, close cover, and cook for another 3 to 4 minutes.
- If using a grill pan: Heat a grill pan over medium-high heat. Brush pan with cooking oil and then lay skewers down on the pan. Sear on opposite sides for 3 minutes each. Then lower heat and cover loosely with aluminum foil. Cook for another 3 to 4 minutes.
- Take kebabs off pan or grill and brush immediately with some more adobo-honey sauce, and lightly sprinkle with salt and pepper.
- Toss vinaigrette with cucumber and baby spinach. Enjoy kebabs with salad and quinoa. Feel free to use remainder of the adobo-honey sauce with the kebabs.
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